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Chocolate Caramels
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 24
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
145Calories
0 gProtein
28 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories145 kcal
Protein0.3 g
Carbohydrates28 g
Fiber0.1 g
Sugars28 g
Total Fat4.2 g
Saturated Fat2.2 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol11 mg
Sodium10 mg
Potassium52 mg
Calcium30 mg
Iron0.3 mg
Magnesium4.8 mg
Phosphorus8.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.9 mg
Caffeine0.4 mg
Water6.2 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 72. The excerpt below is the record exactly as published.
Chocolate Caramels. — One and a half pound of brown sugar, one cup of cream, When wrap in one tablespoonful of butter, half a cake of Baker's chocolate
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